My sponsor, Shell, is here today to make your mouth water! Seriously, I'm dying over this recipe, the photos, everything looks amazing. Hope you enjoy! xo JA
"Hi there, my name is Shell, I'm the lady behind Kitty & Buck. I'm so happy Julie-Ann is sharing her space with me today, I have a delicious recipe for you - Strawberry and Rhubarb Crumble. I haven't eaten rhubarb as an adult, but I remember my grandma making various rhubarb jams and other yummy sweets from her homegrown supply, so I thought I'd give a rhubarb recipe a try.
As they say in professional recipes, pre-heat your oven to 170º C (approx 350º F). Who wants to wait for the oven to heat up when you're ready to cook that tastiness?
3 cups of fresh strawberries, quartered or eighthed, it really depends how big they are to start ;)
1.5 cups fresh rhubarb, cut into 2cm (1 inch) slices
The juice of one lemon, keep the rind for the topping. You can buy one at the market, or pinch it off your neighbor's tree like I did. (Branches hang over the fence, so technically they are mine, right?)
1/4 cup caster (fine) sugar
1/4 cup brown sugar (loosely packed, you don't want your teeth to fall out)
3 tablespoons of flour. This is to offest the goo-iness of the cooked strawberries. I used White Wings gluten free flour because it is great. I also used self-raising because I had no plain gluten-free flour. Plain is probably best, but such a small amount of self-raising doesn't really hurt. You could probably use less flour or skip it altogether if you'd prefer.
I REALLY made this part up as I went along. I even made a little more at the end so it covered my filling better. You may need more or less, depending on the size of your baking dish.
approx 100g unsalted butter
1/2 - 1 cup plain flour
1/4 teaspoon vanilla bean paste (or vanilla essence)
Finely grated rind of one lemon (you didn't throw it away did you?)
approx 3 tablespoons of sugar (I used brown sugar again because I like it the best)
I'm SORRY! I know that is the most terrible pun you've heard all day, maybe even all week. I just couldn't help myself! This recipe is super easy to make, and trust me when I say, it is DEE-licious. I had mine with a little bit of vanilla bean ice cream mmm. mmm.